Tsukune (Japanese Chicken Meatballs) Recipe
Tsukune are flavorful Japanese chicken meatballs grilled to perfection and glazed with a rich, sweet-savory tare sauce. Made from ground chicken thighs mixed with aromatic ingredients and grilled on skewers, these meatballs are a beloved yakitori dish perfect for appetizers or a main course.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8-10 skewers, serving approximately 4 people 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Japanese
- Diet: Halal
Ingredients
Scale
Tare Sauce Ingredients
- 1/2 cup mirin
- 1/3 cup soy sauce
- 1/4 cup sake
- 3 tablespoons dark brown sugar
- 1 tablespoon sherry vinegar
- 4 garlic cloves, smashed and peeled
- 3 scallions, roughly chopped
- 1-inch piece ginger, sliced
- 2 teaspoons whole peppercorns
Tsukune Meatball Ingredients
- 1 1/2 pounds ground chicken thighs
- 1/2 cup panko bread crumbs
- 4 tablespoons finely chopped scallions
- 1 large egg, lightly beaten
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic
- 1 small grated shallot
- 1 teaspoon toasted sesame oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 8–10 wooden skewers, soaked in water for 30 minutes
Instructions
- Simmer sauce: Combine mirin, soy sauce, sake, dark brown sugar, sherry vinegar, smashed garlic, chopped scallions, ginger slices, and whole peppercorns in a medium saucepan. Bring to a boil over high heat, then reduce the heat and simmer for about 45 minutes until the mixture thickens and becomes syrupy. Strain the sauce through a fine sieve and set aside to cool.
- Mix meat: In a large bowl, combine ground chicken thighs, panko bread crumbs, finely chopped scallions, lightly beaten egg, freshly grated ginger, minced garlic, grated shallot, toasted sesame oil, kosher salt, and ground white pepper. Mix gently until all ingredients are evenly incorporated, being careful not to overmix to maintain a tender texture.
- Form skewers: With lightly oiled hands, shape the meat mixture into approximately 1-inch meatballs. Thread each meatball onto the soaked wooden skewers evenly, ensuring they are securely attached.
- Grill meatballs: Preheat your grill to medium-high heat, about 400°F. Place the skewers on the grill and cook each side for 3 to 4 minutes until the meatballs are well browned and cooked through, reaching an internal temperature of 165°F. During the last minute of grilling on each side, brush the meatballs generously with the prepared tare sauce to glaze them.
- Rest and serve: Remove the skewers from the grill and allow them to rest for 5 minutes. Serve immediately with extra tare sauce on the side for dipping if desired.
Notes
- Soaking wooden skewers before grilling prevents them from burning.
- The sauce can be prepared ahead and stored in the refrigerator for up to one week.
- Use ground chicken thighs for juicier meatballs compared to breast meat.
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- Serve Tsukune as part of a yakitori platter or with steamed rice and pickled vegetables.
Keywords: Tsukune, Japanese chicken meatballs, yakitori, grilled chicken skewers, tare sauce, Japanese appetizer
